Here's one of the sides that Hans frequently does with Thanksgiving
dinner... It's a great new twist on Thanksgiving since these rustic
root vegetables are fresh and plentiful at farmers' markets throughout
the fall and winter. We've served these at our restaurants in the winter
months - our customers love them and have told us they've always wondered
what to do with parsnips.
1 1/2 large parsnips, peeled
1/2 cup all-purpose flour
1/2 small yellow onion, very finely chopped
1/2 teaspoon salt
1 egg, lightly beaten
2 Tablespoons olive oil
Freshly ground white pepper to taste
Bring a medium saucepan of lightly salted water to a boil. Add the parsnips
and simmer for
10-12 minutes, or until almost tender. Drain the parsnips very well,
pat dry with paper towels,
and coarsely grate into a large bowl. Add the flour, onion, salt and
white pepper and combine
well. Stir in the egg and mix until a thick batter forms. Lightly flour
your hands and form the
six 3-inch patties. Heat a large nonstick skillet over medium-low heat.
oil and parsnip pancakes. Cook slowly, turning them over when the bottom
is golden and crisp.
They will take about 4 to 5 minutes on each side.